Triple Layer Cheesecake

³ Description

These mini cheesecakes are made with a mocha crust, a coconut almond fudge layer, a cookie butter layer, and a vanilla cashew butter layer. This cheesecake does have the option to be made dairy free and vegan if you use dairy free yogurt and protein.

² Ingredients

•  1 serving (serving = 1/3 cup) Quaker Old Fashioned Oats
•  1 serving (serving = 1/4 cup) Fit & Active Unsalted Almonds
•  1 oz Medjool Dates
•  1 serving (serving = 1 tbsp) Baker's Corner Baking Cocoa
•  1 teaspoon, dry Coffee (Dry Instant Powder)
•  0.26 serving (serving = 8 oz) Chobani 0% Plain Greek Yogurt
•  1/4 serving (serving = 1 scoop) Sun Warrior Chocolate Warrior Blend
•  1/2 serving (serving = 2 tbsp) Wild Friends Chocolate Coconut Peanut Butter
•  1 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  1 serving (serving = 1/4 tsp) Tone's Pure Almond Extract
•  1/2 serving (serving = 1/4 cup) Bob's Red Mill Unsweetened Flaked Coconut
•  1/4 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
•  1 tablespoon Almond Butter
•  1 serving (serving = 1 oz) Sunfood Organic Raw Cacao Nibs
•  1 tablespoon Cashew Butter

q Directions

3 layer cheesecake - makes 2 mini cakes or 1 medium sized

Crust -
- 1/3 cup oats
- handful almonds
- handful dates
- 1 tbsp baking cocoa
- 1 tsp coffee grounds

coconut almond fudge layer
- 1/3 cup yogurt of choice
- 1 spoonful chocolate protein of choice
- 1 tbsp wild friends chocolate coconut pb
- 1 tbsp baking cocoa
- 2 drops dark chocolate stevia
- splash almond extract
- sprinkle coconut flakes

cookie butter layer
- 1/3 cup yogurt of choice
- 1 spoonful vanilla protein powder of choice
- 1 tbsp almond butter
- cacao nibs

vanilla cashew butter layer
- 1/3 cup yogurt of choice
- 1 spoonful vanilla protein powder of choice
- 1 tbsp cashew butter

Combine ingredients to make your crust in food processor. Once your mixture starts to clump together, press into the bottom of a ramekin. Set aside. Get out 3 bowls and make each layer in a separate bowl. Spoon one if the layers into the bottom of your ramekin and place in freezer for at least 20 minutes or until firm. Layer your next layer on top and set back in freezer for at least 20 minutes. Layer your last layer and once again set in freezer to set. Remove form freezer 15-20 minutes before eating.

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